Sichuan-Style Chicken with Peanuts

The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.

READER'S COMMENT:

"I made this last night and it was great! doubled everything for my family of four because i'm fat and ate it all!
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17 Reviews for Sichuan-Style Chicken with Peanuts

01/12/2013

Anonymous

Recommends this recipe

the tomato paste was a surprise but everything worked together. my family loved it. I added white pepper and a bit more soy sauce at the end since it needed it. I served it with brown rice and it was gobbled up.

My husband and I loved this. I added snow peas, asparagus, and corn (wierd I know). I also doubled the sauce on the chicken and the Sichuan Sauce. Next time I will triple the sauce and have some brown rice with it. I might even add more vege's like green beans, squash, brussel sprouts. YUMMY!!!

This one hit the spot - the sauce was awesome and a nice change from the plain-jane oyster sauce I usually make for a stir-fry. I followed the recipe pretty much to the letter, except that instead of just snap peas, I used half snap peas and half carrots.

The only problem I found was that there wasn't enough sauce to also coat the rice noodles that I served it with. Next time, I will double the sauce and add some extra veggies (broccoli or bell peppers would be good).

I doubled this recipe and it turned out great. I was a little nervous about the sauce being too spicy for my 4 year old daughter, but she gobbled it up just fine. Love the peas, but broccoli would be good too!